Gluten Free Puff Pastry Recipe

Easy GlutenFree Puff Pastry (Rough Puff Method)

WEBFeb 19, 2024 · Once the butter pieces are the size of peas, make a well in the center and add the cold water. Use your hands to work the dough …

Rating: 4.8/5(64)
1. Add white rice flour, tapioca starch, potato starch, xanthan gum, baking soda, and salt to a large mixing bowl. stir until combined.
2. Grate cold butter into the flour mixture, stirring and coating the butter pieces as you go. You can also use a pastry blender and cut the butter pieces into the flour.
3. Once the butter pieces are the size of peas, make a well in the center and add the cold water. Use your hands to work the dough together and into a ball.
4. Chill for up to 2 hours.

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Gluten Free Puff Pastry The Gluten Free Blogger

WEBApr 5, 2024 · Cut the butter (which must be as cold as possible!) into cubes of approx 2cm. Add the gluten free flour, xanthan gum and salt to a …

1. Cut the butter (which must be as cold as possible!) into cubes of approx 2cm.
2. Add the gluten free flour, xanthan gum and salt to a large mixing bowl and stir. Then add the cubes of cold butter.
3. Using two butter knives, ‘criss-cross’ across the pastry mix, cutting the butter into smaller pieces. You'll want to keep stirring the bowl to make sure the cut edges become coated in flour. Keep going until the butter lumps are mostly the size of peas - a few bigger lumps are absolutely fine.
4. Gradually add the ice cold water to the mixture, stirring in between using a wooden spoon. Once it's all added, use your hands to bring the mixture together into a ball. Try to handle it as little as possible - you want to ensure you can still see lumps of butter throughout the pastry. *At this point, if it’s a warm day or the dough feels at all sticky, wrap the dough in cling-film and refrigerate for at least 20 minutes. If it’s a colder day and the dough still feels smooth and cool, you might be able to get your first roll-and-turn in straight away.

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